Suzhou Braised Chicken Food

SUZHOU BRAISED CHICKEN

Steps:

• Peel the sweet potato and roll-cut diagonally into 1 1/2 inch slices.
• Heat the oil in a wok or deep frypan to 375F or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. Add the chicken and deep-fry for 2 min til golden brown. Remove the chicken to a sauce pan and add the rice wine and salt. Simmer over medium heat for 20 minutes. Add the soy sauce, sugar, sweet potato and stock and continue simmering, until the chicken is tender.
• If too much liquid is left in the saucepan, reduce by boiling rapidly. Stir the dissolved cornstarch and add to the saucepan. Cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, and serve.

MUSTARD BRAISED CHICKEN

Steps:

• Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard. Rub on chicken pieces. Refrigerate chicken for 2 hours to overnight.
• Salt and pepper chicken. Heat oil and brown chicken. Transfer to bowl. Saute onion until tender, add garlic(2min). Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary. Bring to boil. Return chicken to pot. Cover and simmer about 45 minutes or until done. Remove and simmer sauce until thickened. Serve over chicken.